Beer Cheese Soup

Ingredients

• 4 ounces butter or margarine
• 8 ounces finely chopped onion
• 2 teaspoons leaf thyme
• 1-1/2 teaspoons white ground pepper
• 3/4 teaspoon cayenne pepper
• 2-1/2 quarts chicken broth
• 2 cups beer
• 1/2 cup Argo® Corn Starch
• 1 quart heavy cream
• 3 pounds shredded Colby OR Co-Jack cheese
• 1/4 cup Argo® Corn Starch
• 1 tablespoon hot pepper sauce

Directions

Melt butter in a stock pot over medium heat. Add onion, thyme, white and cayenne pepper; cook until onions are tender, 4 to 5 minutes. Combine chicken broth, beer and 1/2 cup corn starch, stirring until corn starch is dissolved. Add to stock pot and bring to a boil. Reduce heat.

Simmer 5 minutes. Add cream. Toss cheese with 1/4 cup corn starch. Gradually add cheese to soup, stirring until melted before adding more cheese. Add hot pepper sauce.